Best Cream Of Fiddlehead Soup Recipes

Cream of Fiddlehead Soup image

Provided by Olha7397

Categories Canadian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 cup sliced leeks or 1 cup onion
2 tablespoons all-purpose flour
2 1/2 cups chicken stock
4 cups fiddleheads
2 cups light cream
1 tablespoon lemon juice
salt
1/4 teaspoon white pepper
1 pinch cayenne pepper
1/4 cup sour cream

Steps:

In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
Add flour and cook, stirring, for 2 minutes.
Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
Set aside 6 fiddleheads for garnish.
Puree soup in batches in blender or food processor.
(Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
Reheat for 5 minutes or until heated through, stirring often; don’t boil.
Stir in lemon juice, salt to taste, white pepper and cayenne.
Garnish each serving with sour cream and fiddlehead.
Makes 6 servings.
Canadian Living.

Cream of Fiddlehead Soup image

Provided by Mikekey *

Time 35m

Number Of Ingredients 9

2 c fiddleheads, fresh or frozen
3 Tbsp unsalted butter
1 medium onion, chopped
3 Tbsp all purpose flour
4 c chicken broth
salt and pepper, to taste
1 bay leaf
1 c heavy cream
chopped fresh dill or chives, for garnish

Steps:

1. Wash and trim fiddleheads, or thaw, if using frozen.
2. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
3. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
4. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
5. Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
6. Garnish with dill or chives before serving.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons oil
4 cups chicken stock
1 1/2 cups potatoes, peeled, diced
2 cups cleaned fiddleheads
1 bay leaf
salt and pepper, ot taste
1 1/2 cups milk
yogurt
grated lemon rind or chives

Steps:

In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.